Malaysian Applied Biology Journal

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48_04_13

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Malays. Appl. Biol. (2019) 48(4): 101–106

 

LEB MUE NANG BANANA BARS WITH PROTEIN SUPPLEMENTS

FROM SOYBEAN MEAL: NUTRITIONAL AND

SENSORIAL QUALITY


CHUKWAN TECHAKANON* and SUNANTHA TANGRUJIWATANACHAI


Department of Food Technology, Faculty of Science and Industrial Technology

Prince of Songkla University Surat Thani campus, Surat Thani, 84000, Thailand

*E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it


Accepted 12 October 2019, Published online 30 November 2019

 

ABSTRACT

The objective of this study was to design a value-added product utilizing food industry by-products, specifically dried Leb Mue Nang banana and soybean meal. Five alternative formulations of a fruit bar with different ratios of dehydrated Leb Mue Nang banana and soybean meal (70:30, 60:40, 50:50, 40:60 and 30:70) were compared. The final recipe was judged by 50 panellists using the 9-point hedonic scale. The product was evaluated for chemical properties (carbohydrate, protein, fat, ash and total energy), physical properties (water activity, moisture and texture), consumer acceptance, and quality during storage for three months. The results show that dried Leb Mue Nang banana could be used for up to 45% and soybean meal as protein supplement could contribute up to 30%. The developed product is a good source of carbohydrate (70.51%) and protein (12.97%), giving 189.5 kcal/serving (50 g). The overall product acceptance score from 100 consumers was 7.9/9, indicating high potential for commercial application. The fruit bars were well accepted with desirable sensory quality and met microbiology standards for up to three months of storage in ambient conditions.


Key words: Fruit bars, Leb Mue Nang banana, soybean meal

 

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Vol 48(4) November 2019

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